Cherry Tomato & Shallot Clafoutis
Clafoutis is a dessert, usually made with cherries, but I decided to make a version with "cherries". Cherry tomatoes, that is. Clafoutis is described as a cross between a custard and a pancake; this one is also reminiscent of quiche.
The work to make this was very minimal, but the baking time does mean a bit of advance planning is required. Also the smell of it baking just about drove us to a frenzy while we waited for it. Fortunately the flavour matched the smell and it was completely worth waiting for.
4 servings
1 hour 30 minutes - 15 minutes prep time
2 tablespoons unsalted butter
12 to 16 cherry tomatoes
4 to 6 large shallots
24 basil leaves
1/3 cup soft unbleached flour
1/4 teaspoon salt
freshly ground black pepper to taste
3 large eggs
1 cup milk
100 grams (4 ounces) cheese curds
OR Cheddar cheese cut in small cubes
Put the butter in a 9" to 9 1/2" pie dish. Put it in the oven and preheat it to 375°F.
While the butter melts, wash the cherry tomatoes and cut them in half. Peel the shallots and cut them into slivers. Pick and wash the basil leaves, and drain them.
When the butter has melted arrange the tomatoes in the pie dish flat side down. Scatter the shallots slivers over them, and put them into the hopefully now heated oven to roast for 20 minutes.
Meanwhile, measure the flour into a small mixing bowl. Season with the salt and pepper, and whisk in the eggs. Whisk in the milk a little at a time to ensure a very smooth batter. If using Cheddar, cut it into about 1 cm dice.
When the vegetables have roasted for 20 minutes, quickly sprinkle the cheese curds or cubes over them. Scatter the basil leaves around. Whisk up the batter once more and pour it evenly over the vegetables. Return the pie dish to the oven at once, and bake for a further 40 minutes.
Best served somewhere between warm and room temperature, so allow 15 minutes or half an hour for it to sit after it comes out of the oven.
Last year at this time I made Eggplant Cordon Bleu. Wow! Eggplant is NOWHERE near so far along this year.
The work to make this was very minimal, but the baking time does mean a bit of advance planning is required. Also the smell of it baking just about drove us to a frenzy while we waited for it. Fortunately the flavour matched the smell and it was completely worth waiting for.
4 servings
1 hour 30 minutes - 15 minutes prep time
2 tablespoons unsalted butter
12 to 16 cherry tomatoes
4 to 6 large shallots
24 basil leaves
1/3 cup soft unbleached flour
1/4 teaspoon salt
freshly ground black pepper to taste
3 large eggs
1 cup milk
100 grams (4 ounces) cheese curds
OR Cheddar cheese cut in small cubes
Put the butter in a 9" to 9 1/2" pie dish. Put it in the oven and preheat it to 375°F.
While the butter melts, wash the cherry tomatoes and cut them in half. Peel the shallots and cut them into slivers. Pick and wash the basil leaves, and drain them.
When the butter has melted arrange the tomatoes in the pie dish flat side down. Scatter the shallots slivers over them, and put them into the hopefully now heated oven to roast for 20 minutes.
Meanwhile, measure the flour into a small mixing bowl. Season with the salt and pepper, and whisk in the eggs. Whisk in the milk a little at a time to ensure a very smooth batter. If using Cheddar, cut it into about 1 cm dice.
When the vegetables have roasted for 20 minutes, quickly sprinkle the cheese curds or cubes over them. Scatter the basil leaves around. Whisk up the batter once more and pour it evenly over the vegetables. Return the pie dish to the oven at once, and bake for a further 40 minutes.
Best served somewhere between warm and room temperature, so allow 15 minutes or half an hour for it to sit after it comes out of the oven.
Last year at this time I made Eggplant Cordon Bleu. Wow! Eggplant is NOWHERE near so far along this year.
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